tony b

I just bought 6 bags of Royal Oak today, so I'm cooking whenever possible through the winter, as usual! I only wuss when it's negative temps (below zero F or - 18C) either static or windchill. I'll cook in the snow, but only if it's not sub-arctic temps.

@HalfSmoke definitely worth it. Big fan of many of their pre-marinated meats.

Sorta like putting ketchup on eggs??

Looks perfect, Tony#2!!

Thanks Syz, MacKenzie posted something similar using the Pressure Cooker. Will be fun to experiment with both techniques. She and I previously dabbled in doing frites sous vide and found that to get them right was a major PITA. Your's doesn't sound nearly as complicated. Ghee vs Duck Fat?? Both sound seriously yummy! @dstr8 - That sounds more like it - 194F for 90 minutes! Plus, I loved their comment - (Do NOT use a food processor, electric mixer, or blender – due to the starch in the potatoes, if you over mix the potatoes you’ll end up with a gluey texture.) Been there, done that; got so pissed at the first batch of SV spuds that I broke out the immersion blender and guess what - wallpaper paste! Totally inedible.

I might try experimenting with a batch done in the pressure cooker to cut down on the cooking time.

I’ve tried 3 different times now recently to make SV mashed potatoes, but have not found success. Looking for some advice. Lastest attempt was the best so far, but still not what I’d call acceptable. Cook was a mix of peeled russet potatoes (2) and unpeeled red bliss (3), medium dice (1/2”) and in the SV bag with ½ stick of butter and seasonings (SPG, Fox Point, and dried roasted garlic powder.) SV at 183F (why are ALL vegetables cooked at this same temperature??) for 60 minutes – the maximum time in the book for “small” potatoes. When I dumped out the potatoes and tried to rice them, I thought that I was going to break the ricer handle off (plastic). So, abandoned the ricer and went with the trusty hand masher. Added in some ½-n-½, crème fraiche, more butter, salted chives and white pepper. Hard work! Results were tasty, but still too hard/firm/lumpy. Each of the last 3 tries, I’ve extended the cooking time 15 minutes; getting closer, but still not acceptable for mashing. This time, I didn’t add any ½-n-½ to the SV bag, just more butter, because the last batch came out “soupy,” and even harder to mash. So, is the answer – more time? Higher temperature? Smaller dice? More liquid in the bag? Or, give up and go back to boiling?

I typically get mine at either CostCo (plain) or Trader Joes (I like their pre-marinated ones.)

I get mine at Trader Joes. They have both plain and pre-marinated Santa Maria style (my fav). Even if I get a plain one, I end up doing it Santa Maria style with Oakridge rub and post oak & mesquite (I had some red oak, but it's gone and I need to add some to my next Fruita woods order).

Dennis, any chance we'll be able to get the coffee charcoal and/or smoking wood via Amazon?

on the red beans and rice. I'm also a purist about my chili - no beans in the pot. I do like chili beans on the side though. I usually start with a can of Mrs. Grimes Hot and do them "drunken style" with epazote, chopped white onion, and tequila.

Same here. At least it's melting today before the bottom drops out of the thermometer on Wednesday. Don't need this to turn into ice.

Nicely done. Love braised meats! Now, if I could only get my damned SV mashed potato technique down! (see post in SV section).

As if I needed an excuse? @Aussie Ora - actually temperature wise, it's not that bad - yet! Cold front coming through this week to drop temps into the teens (F) at night. High on Thursday will only be 23F that would be MINUS 6C for you folks down under and across the northern border.

And the 'roos can thump out the bass line to Thunderstruck with their tails!

Way over my head! I'm perfectly happy to buy my bread at the Food Coop down the street - $2.99 for a sourdough boule, baked fresh everyday with organic, non-GMO flours, using a 30+ year old starter. Not even gonna try and compete with that.

Delicate balance between the pre-dinner cocktails and nailing the dinner! Nailed it, Charles!

Duck Fat Rules, Susan!!

BRUUUCE!!!

Serious piggy! Look at the skin - killer!!

Glad I cooked yesterday, today would not be so nice. First snow of the season. It's already 4+ inches and still snowing. Will probably end up well over 6" today. Nice to have a cover for your KK in this kind of weather. But, it is pretty and I have no place in particular to go today!

OMG!!!

Did you tell him about our Forum and hopefully he'll post pics??

Scored the puck, nice!